If you haven't roasted garlic: preheat oven to 400°F (200°C). Slice the top off a head of garlic, drizzle with 1 tsp oil, wrap in foil and roast 30–35 minutes until soft. Cool and squeeze out cloves (about 6 cloves).

In a mortar and pestle (or small bowl), mash the drained white anchovy fillets with the roasted garlic cloves into a coarse paste.

Whisk in 1 tablespoon lemon juice, 1 teaspoon Dijon mustard and 1 teaspoon red wine vinegar to the paste.

Emulsify

Slowly whisk in 4 tablespoons extra-virgin olive oil until the dressing is smooth and slightly thickened. Stir in 1 teaspoon grated Grana Padano, 1 tsp freshly ground black pepper and 1/4 tsp kosher salt. Taste and adjust seasoning — add up to 1/2 tsp more salt if needed, keeping in mind anchovies add saltiness.

If dressing is too thick, thin with 1–2 teaspoons water or more lemon juice to reach pourable consistency. Chill briefly if making ahead.

Salad assembly

Cook the bacon: place the bacon lardons in a cold skillet and cook over medium heat, stirring occasionally, until deeply browned and crispy, about 8–10 minutes. Transfer bacon to a paper towel-lined plate to drain; reserve 1 tablespoon rendered bacon fat.

Toss the chopped romaine and baby romaine in a large bowl with enough dressing to lightly coat (start with 3 tablespoons and add more to taste).

Add the house-baked croutons and two-thirds of the cooked bacon; toss gently to combine.

Plate the salad, sprinkle the remaining bacon over the top, then shave or grate 3 tablespoons Grana Padano over each plate.

Finish with a few extra cracks of black pepper and a light drizzle (about 1–2 tsp) of the dressing if desired. Serve immediately.